Description
This hearty casserole reminds me of potlucks at the community hall—everyone brought their best, but this dish always disappeared first. Warm, cheesy, and full of bold Mexican flavors, it’s a one-pan wonder perfect for busy weeknights or casual get-togethers. It’s comfort food with a little kick and a whole lot of love.
Ingredients
1 cup uncooked long grain white rice
1 tsp minced garlic
½ cup chopped onion
1 cup chicken broth
1.5 lbs chicken breasts, cubed (1-inch pieces)
1 cup black beans, rinsed and drained
1 cup frozen corn, defrosted
16 oz jarred salsa
½ tsp chili powder
½ tsp paprika
1 cup shredded cheddar cheese
Instructions
Preheat oven to 375°F (190°C).
In a large baking dish, combine uncooked rice, garlic, onion, and chicken broth.
Add chicken, black beans, corn, salsa, chili powder, and paprika. Stir to mix evenly.
Cover tightly with foil and bake for 45–50 minutes, until rice is tender and chicken is fully cooked.
Remove foil, sprinkle with cheddar cheese, and bake uncovered for 10 more minutes until cheese melts and bubbles.
Let sit 5 minutes before serving.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dinner
Nutrition
- Calories: 420
- Fat: 12g
- Carbohydrates: 42g
- Protein: 35g